French Provincial Cooking - Elizabeth David [264]
Huguenote
Huile d’arachides
as substitute for olive oil; in mayonnaise
Huile de noix
Huile d’olive
Huitres farcies
mornay
Hysope; hyssop
Ice chest
Ices; ice cream:
apparatus for
apricot
coffee
lemon
melon
raspberry
Icing sugar
Île de France, cookery of
Île de France (liner)
Imam bayeldi
Improvising in the kitchen
Indian corn
Ink fish; with aïoli; stewed
Inxent, meal at country inn at
Irouléguy
Isère, truffles at
Isigny, butter of; cheese of
Isnard, Léon, Cuisine Française et Africaine
La Gastronomie Africaine
Italian rice
Izon stock-pots
Jacobert Kirsch
Jam:
bitter cherry
peach
quince marmalade
quince paste
red-currant jelly
Jamaica pepper
Jambon:
d’Auvergne
de Bayonne; substitute for
blanc
Jambon:
à la corsoise
à la crème; au gratin
au foin
glacé
à la lie de vin
de montagne
à la morvandelle
navets au
omelette au
de Paris
du pays
persillé de Bourgogne
saupiquet of
soufflé glacé au
d’York
Jambonneau
Jambonnette sausage
James, Henry
A Little Tour in France
Jardinière
Jarret de bœuf en daube
Jaune paille des Vertus onions
Jerusalem artichokes, See Artichokes (Jerusalem)
Jewish traditional dishes in cooking of Alsace
John Dory, fillets of:
in bourride
with onions and cream sauce
stewed in cider with mussels
with mussels
Journal, 1929, Arnold Bennett’s
Jouveau, Maurice
Judru sausage
Jug for measuring
Juniper berries
Jura, truffles of
Jurançon
Jus
Kari
Kenrick stock-pots
Kettle
fish
Kidney:
(beef) fat of; stewed in white wine with mushrooms
left-overs
(pork) fat of; in white wine
Kidney variety potatoes
King Edward potatoes
Kipfler potatoes
Kirsch
with apricots
with bananas
with chestnuts
in choucroute
in cream stuffing for pancakes
in fruit salad
with pineapple
true fruit alcohol
Kirschwasser
Kitchen equipment, buying of
Kitchiner, Dr. William, The Cook’s Oracle
Knives, various
Knuckle of pork, cured
Kugelhopf
mould for
Labèque, M. H., Le Cuisinier Landais et les Bons Domestiques
La Celle St. Cloud
La Chapelle, Vincent, The Modern Cook
Ladle
La Flêche, chickens of
Lac de Bourget, ombres-chevaliers of
Laitances en sabots
Lallemand, Roger, La Cuisine de Chez Nous
Gastronomie Bourbonnaise
Laloue, P. E., Le Guide de la Charcuterie
Lamastre
charcuterie shop at
Hôtel du Midi at
La Mazille, La Bonne Cuisine en Périgord
Lamb
baked with potatoes
best end of neck of, with carrots, leeks, and tomatoes; with haricot beans
brains, with black butter
breast of, braised and grilled; served cold
in cassoulet de Toulouse à la ménagère
chick peas to go with
courgettes to go with
cutlets
cuts of
fillet of, roast
glazed turnips to go with
Jerusalem artichokes to go with
left-oven
Lamb
leg of, with haricot beans; roast, with chopped onion and nutmeg
liver of, with herbs and mushrooms
of Normandy
reared in salt marshes
roast, on a spit, in Provence
saddle of, roast; vegetables to eat with
à la Ste Ménéhould
sauce paloise to go with
shoulder of baby, with carrots, leeks and tomatoes; baked with potatoes
sweetbreads
underdone in France by English standards
Lamproie aux poireaux et au vin rouge
Lancashire cheese
Lancashire hot pot, Beckenoff reminiscent of
Landes
cookery of
Langeais, beurre blanc of
Langlais (chef)
Langouste, à l’américaine, de Pomiane ón
in bouillabaisse
civet de
comme chez Nénette
à la crème au gratin
à la mayonnaise; made with Provençal olive oil
niçoise
à la sétoise
some old ways of serving
with tomato, brandy, and garlic-scented sauce
Langoustines, en brochettes
cooked in manner of Spanish paella
as hors-d’œuvre
mayonnaise de
Languedoc, cookery of
Lapaire, Hugues, La Cuisine Berrichonne
Lard; omelette au; soupe au
Lardage des viandes
of sweetbreads
of veal
Larding needle
Lardoire
Lardoons
Larousse Gastronomique
La Sainte Baume
La Table
Laurier, feuilles de
Lazarque, Auricoste de, La Cuisine Messine
Lèchefrite
Le Creuset
Lee, Susan
Leeks
and cream pie
à la grecque
as hors-d’œuvre
and potato soup, iced
preparation of
with red wine
salad